Filling

Directions

Directions

1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

2In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.

3In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.

4Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.

5Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

Notes

Tips

Expert Tips

These cupcakes are a good dessert to pack for lunches because the frosting is inside the cupcake instead of on top.

Save time by using 1 box Betty Crocker® SuperMoist® devil’s food cake mix instead of making cupcakes from scratch. Make and bake cake mix as directed on box for cupcakes. Cool and fill as directed in recipe.